These pans are quite common and readily available at department stores, speciality kitchen supply stores, and online and often, as well, as at big box stores like HomeSense, Winners, Marshalls, and HomeGoods (US). Strawberry Rhubarb Tart Pâte Sucréeįor the Strawberry Rhubarb Tart, we will be making a sweet pastry dough known as Pâte Sucrée which, simply translated, means a sweet dough.įor this recipe, a 9”x 1” tart pan with removable bottom is needed (fluted tart pan pictured below). The intent is to unmold and remove the tart from the pan for cutting and serving. These pans often have decorative fluted sides and the tart pan will not be slanted as is a pie plate rather it will have straight sides. Tarts, on the other hand, are made in special tart pans that have removable bottoms. Pies are made in pans with slanted sides and they are served directly from the pie plate in which they were baked. In addition, the pastry shells for tarts typically have a slightly thicker crust than do standard pies. Tarts, conversely, have a firmer, more crumbly crust, often likened to a shortbread type of crust. With standard pie pastry used for both sweet and savory pies, the goal is to achieve a pie crust that is light and flaky. With tarts, the pastry is almost inevitably made with pure butter and more sugar. With standard pie pastry, there is less sugar (and sometimes none) included and there can be a variety of fats used – i.e., lard, shortening, butter, or a combination thereof. Pastry for standard pies (e.g., apple, cherry, lemon meringue, etc.) is less rich than the sweet pastry typically used for tarts containing creamy or custard-like fillings as in this Strawberry-Rhubarb Tart. Tarts are also thinner/more shallow than a typical pie would be. This is why it is not common to see tarts completely covered in meringue as would be the case for a lemon meringue pie, for example. Pies may be double or single-crusted but tarts are single-crusted which allows the filling to be visible. While tarts and pies bear resemblances, there are some defining features that differentiate a tart from a pie. This dessert is a tart, not a pie, so let’s begin by explaining the difference between the two.
While a “ Jump to Recipe” button has been activated on this post, it is highly recommended that the entire text of this post be read before making the Strawberry Rhubarb Tart as it contains additional information that is not included in the printable version of the recipe. Simply, this is a decadent dessert of restaurant quality that can be made at home! This divine tart combines two of the season’s best flavors into a silky-smooth filling which is then placed in a buttery rich and tender Pâte Sucrée shell. Today’s dessert is the lovely Strawberry Rhubarb Tart modeled after the famous French Lemon Tart.
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